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Friday, June 26, 2009

I have been looking for this recipe long time ago, finally I found in My Kitchen Snippets.., immediate I give a try, the result was so good, exactly like that one I use to buy in pasar pagi (market). My daughter love this pan cake so much, keep asking me to do it, as we can't find that stall in pasar pagi anymore, don't know when it gone missing ....I don't know how to call this pan cake in Mandarin, Felvinc told me it called as "jing long pao"..

Steps:-1. Mix warm water, sugar and yeast, set aside until frothy2. Combine bread flour, salt, milk and yeast base in a mixing bowl3. Knead the dough till smooth.4. Leave to prove until double in size.5. Divide the dough into small balls, and put in the filling. Set aside and rest.6. Pan fry in a non-stick pan, use low heat. ** (original recipe add cooking oil, but I didn't)7. Use spatula to flatten the pan cake while frying.8. Fry till both sides of pan cake turned brown.

p/s This bread does not requires oven, so if you don't have a oven, you can bake this too..Million Thanks to My Kitchen Snippets for this great recipe..

- My husband proposed himself to cook this sambal petai, he really just cook it only, because all those ingrediants e.g homemade chili paste, prawn, petai, onion & etc are prepared by me...I'm became the assistant to the Cook on that day... Anyway, I admit that he cooked quite well on this dish..

- My kids gave him thumbs up on this dish...

-In return, I prepared this Mango Lassy for him. I use the mango imported from India(bought from Jusco), this India mango is super sweet and very aroma.

Monday, June 22, 2009

This was my last weekend big project. I have been planning to prepare this Nyonya dumpling since a month ago, but couldn't start it because I couldn't find the Butterfly Pea Flower (BungaTelang) which is the most important ingredients for Nyonya dumpling. I'm respect to the original recipe, so I didn't want to substitute it with the artificial blue colouringI prefer this NyonyaChang than the normal HokkianBakChang, because this changis not so oily and I like the aromatic from the spices, and also like the little sweetness from the candied winter melon.

To wrap dumplings1. Form a cone using 2 bamboo leaves2. Line the cone with a little blue coloured glutinous rice, and follow by plain rice3. Place filling over the rice, top with a small piece of pandan leaf4. Cover with extra plain glutinous rice5. Wrap the dumpling and tie tightly with string

To cook dumplings1. Bring a large pot of water to boil2. Add 2tbsp of salt3. Immerse the dumplings in the rapidly boiling water4. Boil for 2 hours

Thursday, June 18, 2009

Even we are not a Hakka people, but we like to eat this popular Hakka dish. This dish is easy to cook but just need longer time to braise it. If you dont want to braise, just eat the deep fried Hakka meat, also a good choice.

Steps:-1. Marinate pork belly for few hours, coat with egg and flour, deep fried till golden brown and set aside.2. Saute garlic, put in red fermented bean curd and bean sauce, then add in black fungus.3. Add in enough water and fried pork meat, bring to boil, lower the heat, continue simmer for 45mins or until meat is tender, tasted with salt and sugar.4. Dish out and serve.

Tuesday, June 16, 2009

Discovered this great recipe from my old recipes collection, immediately I gave a try today.Why it called as Japanese-style of sweet bun, I think because it consists of few Japanese ingredients. This bun is full of flavours, sweet, sour and salty...you should give a try..

Steps1. Ready the sweet bun bread dough and rest well.2. Divide the dough into small ball shape, fill it with the filling, and keep aside to rest until double size.3. Cut Japanese seaweed into small rectangular size, brush with egg and place on top of the bun.4. Bake in pre-heat oven at 200c for 15mins.

I managed to bake 12 buns and kids finished 10 buns in just few hours and keep 2 buns to bring to school tomorrow morning, so you can imagine how nice is this bun !!

Thursday, June 11, 2009

Sometime I need to show you what meals I taken in outside restaurants, otherwise it will be too boring just talking on the same topic of what I cooked and baked right?

This is our usual seafood restaurant and it is located very near to my house.

-My favorite crab, very nice stir-fried salted egg crabs

- Lucas's favorite butter prawn

- My husband's favorite steamed Lala (clams) ,that day the lala was a bit small, sometime they do have big lala. The stock was so sweet and contains very strong wine aroma. My husband even said this is better than that one serve in Lala Chong Seafood Restaurant.

- Our favorite Salted Pepper Mantis prawn

- normal stir-fried " Shi Cai Choi", tapioca leaves

- This restaurant is situated right inside the kampung, quite hard to find if you are not familiar with Klang

Wednesday, June 10, 2009

The other day saw Felvinc posted on 辣椒板面, then realized that I have a pan mee (pasta) making machine which I have not used it for quite a long time, immediately I cook my kid's favorite spinach pan mee which I have not cooked for long time.

- Spinach pan mee

- To accompany with a bowl of sayur manis soup with fish balls.

- I also prepared the dried chili paste and added hard-boiled egg which are the hot items from the 辣椒板面 shop.** Due to camera run out of battery, this photo was taken using mobile phone, sorry for the poor quality of photo.